I CANT STOP MAKING PIES.
I've made five different kinds in three days and if I'm going to be honest, its getting a little out of control.
In order to rationalize the obsession, I told myself I would share the three best and call it "Pie Day".
And then seek professional help.
And then seek professional help.
In Tucson it's already 105 degrees out. Probably a good time to kick the pumpkin to the curb and try out some new SUMMER FLAVORS. Or old ones... as long as they're good. When I started baking the faux-chef taught me his way of making banana cream pie: whip instant pudding and cream together, scrimp on the pecans and serve. Nonononono, wait, hold on. I knew there was better recipes out there and so I searched near and far on the interwebs and made them over and over until I found the best one to share with YOU! I PRESENT: Banana Crème Pie.
The fancy "crème" spelling is so you know its good.
The fancy "crème" spelling is so you know its good.
In a saucepan, mix 2 c milk, 1 c heavy cream, 1 can of sweetened condensed milk, and 1 t vanilla. Bring those bad boys to a boil. While you are waiting, in a small bowl whisk 4 egg yolks and 3 T flour. It's gonna be a really thick paste. Thats cool.
Tempering eggs is when you take a bowl of eggs (and other stuff too) and slowly bit by bit add in hot liquid. You whisk as you add tablespoons at a time until it starts to make the egg mixture hotter. Then you add more and more hot stuff and the egg temperature rises and rises until you've added enough that its the same hotness as the original hot stuff. This allows the eggs to get all hot-like but not actually cook. Don't ever stop whisking. Y'know what I'm trying to say right? I don't really technical terms and all that jazz. OK. SO. Once you bring your milks/vanilla to a boil, you temper it into the egg/flour paste. This goes on on until the eggs are hottttttttt and then you stick it back on the burner and continually whisk until its pudding thick. PHEW. That was a lot of 'splainin.
Pull it off the burner and 3-4 sliced up bananas. Mix 'em in, and pour it into a pre-baked pie crust. I poke holes in mine and bake until the edges are golden... usually 350 degrees for 15-30 minutes. Yeah, thats a big gap but just look at it. Is it pasty? Not done. Golden brown? Pull it out! (I made these ones in large muffin pans!) You don't have to let the crust cool necessarily because your filling is hot, but after pouring the banana mixture in let it cool in a fridge for 1-2 hours. OR, if you're inpatient like me, just put it in the freezer for a half hour.
Top with whipped cream! Store bought is cool, or you can make one like this. I underwhipped mine on purpose because I was kinda tired of perfect towers of piped cream. So instead I made whipped cream lava and I find it tastes just as good if not better.
Does your head hurt from reading this? Mine hurts from typing all of it:) Do you have a favorite banana cream/creme pie recipe? Wanna share it with me?
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